| Influence of pH on protein interactions and microstructure of process cheese S Marchesseau, E Gastaldi, A Lagaude, JL Cuq Journal of Dairy Science 80 (8), 1483-1489, 1997 | 241 | 1997 |
| Potentialities and limits of some non-thermal technologies to improve sustainability of food processing L Picart-Palmade, C Cunault, D Chevalier-Lucia, MP Belleville, ... Frontiers in nutrition 5, 130, 2019 | 133 | 2019 |
| Water vapour permeability of edible bilayer films of wheat gluten and lipids N Gontard, S Marchesseau, JL CUQ, S Guilbert International journal of food science & technology 30 (1), 49-56, 1995 | 130 | 1995 |
| Acid milk gel formation as affected by total solids content E Gastaldi, A Lagaude, S Marchesseau, BT De La Fuente Journal of Food Science 62 (4), 671-687, 1997 | 83 | 1997 |
| Casein interactions studied by the surface plasmon resonance technique S Marchesseau, JC Mani, P Martineau, F Roquet, JL Cuq, M Pugniere Journal of dairy science 85 (11), 2711-2721, 2002 | 65 | 2002 |
| The foaming properties of camel and bovine whey: The impact of pH and heat treatment R Lajnaf, L Picart-Palmade, E Cases, H Attia, S Marchesseau, MA Ayadi Food Chemistry 240, 295-303, 2018 | 54 | 2018 |
| Influence of sodium chloride and pH during acidic marination on water retention and mechanical properties of turkey breast meat T Goli, J Ricci, P Bohuon, S Marchesseau, A Collignan Meat science 96 (3), 1133-1140, 2014 | 49 | 2014 |
| Water-holding capacity and characterization of protein interactions in processed cheese S Marchesseau, JL Cuq Journal of dairy research 62 (3), 479-489, 1995 | 44 | 1995 |
| Casein micelles as a vehicle for iron fortification of foods S Raouche, M Dobenesque, A Bot, A Lagaude, S Marchesseau European Food Research and Technology 229, 929-935, 2009 | 42 | 2009 |
| The effect of pH and heat treatments on the foaming properties of purified α-lactalbumin from camel milk R Lajnaf, L Picart-Palmade, H Attia, S Marchesseau, MA Ayadi Colloids and Surfaces B: Biointerfaces 156, 55-61, 2017 | 39 | 2017 |
| Heat treatment effect on polyphosphate chain length in aqueous and calcium solutions C Rulliere, L Perenes, D Senocq, A Dodi, S Marchesseau Food Chemistry 134 (2), 712-716, 2012 | 39 | 2012 |
| Foaming and adsorption behavior of bovine and camel proteins mixed layers at the air/water interface R Lajnaf, L Picart-Palmade, H Attia, S Marchesseau, MA Ayadi Colloids and Surfaces B: Biointerfaces 151, 287-294, 2017 | 36 | 2017 |
| Epitope characterization of a supramolecular protein assembly with a collection of monoclonal antibodies: the case of casein micelle A Johansson, D Lugand, O Rolet-Répécaud, D Mollé, MM Delage, ... Molecular immunology 46 (6), 1058-1066, 2009 | 32 | 2009 |
| Binding analysis between monomeric β-casein and hydrophobic bioactive compounds investigated by surface plasmon resonance and fluorescence spectroscopy A Bahri, C Henriquet, M Pugnière, S Marchesseau, D Chevalier-Lucia Food chemistry 286, 289-296, 2019 | 31 | 2019 |
| Characterization of curd formation during the rennet coagulation of milk by an optical microscopic method A Lagaude, L Fernandez, JL Cuq, S Marchesseau International dairy journal 14 (12), 1033-1039, 2004 | 29 | 2004 |
| An original pH-reversible treatment of milk to improve rennet gelation C Guillaume, L Jiménez, JL Cuq, S Marchesseau International dairy journal 14 (4), 305-311, 2004 | 27 | 2004 |
| Iron fortification of skim milk: Minerals and 57Fe Mössbauer study S Raouche, S Naille, M Dobenesque, A Bot, JC Jumas, JL Cuq, ... International dairy journal 19 (1), 56-63, 2009 | 23 | 2009 |
| Effect of salt addition on the micellar composition of milk subjected to pH reversible CO2 acidification C Guillaume, S Marchesseau, A Lagaude, JL Cuq Journal of dairy science 85 (9), 2098-2105, 2002 | 23 | 2002 |
| Influence of chemical agents on casein interactions in dairy products: chemical modification of milk proteins V Vidal, S Marchesseau, A Lagaude, JL Cuq Colloids and Surfaces B: Biointerfaces 12 (1), 7-14, 1998 | 23 | 1998 |
| Topographical and nanomechanical characterization of casein nanogel particles using atomic force microscopy A Bahri, M Martin, C Gergely, S Marchesseau, D Chevalier-Lucia Food hydrocolloids 83, 53-60, 2018 | 21 | 2018 |
